These little vegan pumpkin gingerbread muffins are just need you need to celebrate autumn. They are already portioned out into a two-bite size and they have no added oil. Instead the pumpkin puree keeps them nice and moist. There’s a hint of dark molasses sweetness under the spices and you can use the sweetener of your choice to taste.
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Happy Fall Ya’ll!
You’re going to love these Vegan Pumpkin Gingerbread Muffins and you would never guess that they have no added oil!
While the recipe calls for brown sugar, you can use coconut sugar, maple syrup, date syrup, or really any sweetener as long as you add it bit by bit until it’s just as sweet as you want it to be.
Sam’s Clubs have a bi-monthly magazine called Healthy Living Made Simple. While all of their suggestions for making the most of holiday calories aren’t vegan, there are some great tips that we all can use.
Three Healthy Living Tips
In my pumpkin gingerbread, we’re actually using 3 of Healthy Living Made Simple‘s tips. I’m making individual portions in mini muffin tins, adding in fiber-rich pumpkin and whole wheat to make them more filling, and pumpkin is doing double duty and replacing the fat too.
I used pumpkin for all the oil and these can be slightly under baked if you want them extra moist. They will be pretty moist on their own thought. I used paper liners so I was able to skip oiling the pan. That’s makes them really oil-free.
Do note that oil-free baked goods will dry out faster than baked goods that contain oil.
Is Healthy Pumpkin Gingerbread Hard to Make?
These oil-free gingerbread muffins are very simple to make even if you’ve never baked vegan before.
In a large bowl you’ll combine the flour, baking soda, salt, and spices. Then you’ll measure out all the wet ingredients and combine in a smaller bowl.
Can I Make This Pumpkin Gingerbread Recipe Gluten-free?
You certainly can! Depending on the blend you use the batter could be wetter or drier. If it’s too wet add more of the gluten-free blend and if it’s dry add more liquid.
Mix Well to Incorporate the Sweetener
Often, I’ll use my 4-cup measuring cup and add the cup measurements in first, then top off with the teaspoon or tablespoons.
This reduces the amount of dishes I have to wash and sometimes I’m just lazy!
Then you’ll add the wet ingredients to the dry and scoop into your muffin tins. I do recommend that you use paper muffin liners to make clean up easier.
I use a 1 1/2 tablespoon cookie scoop to make sure each mini muffin is the same size. Bake for about 13 to 15 minutes and your whole house will smell delicious.
More Pumpkin Recipes to Try
Vegan Pumpkin Gingerbread
- 2 cups all-purpose flour or whole wheat flour , or gluten-free baking blend
- 1 1/2 teaspoon baking soda
- 1 1/2 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons ground flax seeds mixed with 4 tablespoons water
- 1 cup pumpkin puree
- 1/2 cup unsweetened nondairy milk
- 1/2 cup molasses
- 1/2 cup brown sugar ,coconut sugar, or sweetener of your choice totaste
- 1 teaspoon vanilla
- Preheat your oven to 350 degrees. Place muffin paper liners in your mini muffin pans. If you don't have any liners on hand you can oil the tin, but this recipe will no longer be oil-free.
- Mix dry ingredients in a large bowl.
- Mix the flax seed and warm water together in another bowl.
- Combine the rest of the wet ingredients in a small bowl then add in the flax mixture.
- Add the dry mixture to the wet and stir with wooden spoon until it is just combined.
- Scoop into prepared mini muffin baking pans and bake 13 to 15 minutes or until the top springs back up after you touch it.